Deviled Potato Salad

It’s not a picnic without...the potato salad. This one here combines the tangy flavor of deviled eggs with this outdoor meal must.

35minDuration

15minCook Time

20minPrep Time

4 - 6Servings

Ingredients

1 pound baby red-skinned potatoes, halved

6 hard-cooked eggs, quartered

1 cup thinly sliced Israeli pickles

½ cup regular or light mayonnaise

1 tablespoon Dijon-style mustard

2 dashes hot sauce

1 tablespoon chopped fresh dill

1 teaspoon paprika, more for serving

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Preparation

1. Place potatoes in a pot with enough cold water to cover. Bring to a boil and boil potatoes until fork tender, about 15 minutes. Rinse under cold water for 2 minutes to cool potatoes. Drain well and place in a large bowl.